Dinner Menu

Friday, April 30th, 2010

share this:

Salads and Vegetables


Ramp and potato soup, lemon

Roasted Beets, shave fennel, oranges and poppy seed red wine vinaigrette

Lettuces, roasted onions, sunflower seeds and Caesar dressing

Panzanella, romaine and bacon jam, lentils and seared meatballs

Small Plates


Rabbit Tacos, mole and hominy

Sautéed Octopus, chickpeas and tzatziki

Pickled Mackerel, crushed eggs, potatoes and horseradish aioli



Bone marrow Bolognese with linguini

Ramp spaetzle, Lenox radishes and radish almond pesto

Sourdough dumplings, caramelized onions and Jerusalem artichokes

Goat cheese ravioli, split peas and shallot vinaigrette

Toasts with olive oil 2.


Spicy Soft Shelled Crabs, chilies, cucumber, rice and napa cabbage 25./12

Roasted Quail, beets, capers, shallots, mushrooms and celeriac puree 25.

Seared Neff Beef, saffron risotto, pulled short rib 22.

Fried Chicken Legs or BBQ’d Pork Ribs, coleslaw,

wheat berries and ramp vinaigrette 22.